Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast paired with a vibrant medley of shredded green and red cabbage, finished with a tangy cider dressing for a refreshing crunch.

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NUTRITION

320kcal
Protein
52.0g
Fat
6.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Thinly shred the green cabbage, red cabbage, and carrots while the chicken rests.

  • 4

    Whisk together the apple cider vinegar and Dijon mustard in a small mixing bowl to create the dressing.

  • 5

    Toss the shredded vegetables with the dressing in a large bowl until every strand is well coated.

  • 6

    Slice the warm chicken breast and serve it immediately over the chilled, crunchy slaw.

Grilled Chicken Breast with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast paired with a vibrant medley of shredded green and red cabbage, finished with a tangy cider dressing for a refreshing crunch.

NUTRITION

320kcal
Protein
52.0g
Fat
6.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Thinly shred the green cabbage, red cabbage, and carrots while the chicken rests.

  • 4

    Whisk together the apple cider vinegar and Dijon mustard in a small mixing bowl to create the dressing.

  • 5

    Toss the shredded vegetables with the dressing in a large bowl until every strand is well coated.

  • 6

    Slice the warm chicken breast and serve it immediately over the chilled, crunchy slaw.